Mdardra (Lentils with Rice)
(Lebanese Cuisine by Madelain Farah)
1 cup uncooked lentils
4 cups water
2 large onions, julienned
1/2 cup oil
1 cup uncooked rice (or burghul)
1Tbsp salt
Rinse lentils and add to water. Bring to boil and cook over medium heat for 15 minutes.
Saute the onions until golden brown. Remove from the pan and rinse the frying pan with 2 tablespoons of lentil water. Add this residue, rice (or burghul), and salt to the lentils. Cook for 20-25 minutes until done or until the mixture is fluffy.
Place on a serving platter and cover with the friend onions. May be served hot or cold. Serves 6.
Mjadra bil-Burghul (Lentils with Crushed Wheat)
(Lebanese Cuisine by Madelain Farah)
1 cup uncooked lentils
5 cups water
1 large onion, chopped
1/2 cup olive oil
1/8 tsp pepper
2/3 tsp salt, depending on taste
1/3 cup burghul (coarse)
Rinse lentils and place in a pan with water. Cover and bring to a boil; continue boiling for 15 minutes on medium heat. Saute chopped onions in oil. Add onions and residue, seasonings, and burghul to the lentils. Cover and cook for an additional 25 minutes, stirring occasionally.
Serve in a bowl or a platter. It may be eaten hot or cold. Serves 6-8 as an accompaniment or 4-6 as a main dish.
Kusherie
(Andrea - from the More for Less Cookbook. Slightly adapted)
This recipe makes great leftovers. We always need to make extra onions to go with it. Serve with plain yogurt as a garnish.
This recipe calls for red Egyptian lentils. If you want to use American brown lentils, you should cook the lentils 10-15 minutes in 3 c water with 1 tsp salt. Then add the rice with another cup of water and cook another 20 minutes.
I. The lentils and rice
2 Tbsp oil
1 ¼ c. red lentils
1 ½ c. rice (jasmine rice is good)
4 c. water or stock
1 tea. salt
dash of pepper
Saute the rice and lentils in the oil. Add the water and salt and bring to a boil. Cover tightly and cook slowly without stirring. It is done when both the lentils and the rice are tender and there is no more water in the pot. It needs to cook about 20 minutes. When done, cover the pot with a towel and then the lid and let stand.
II. The tomato sauce
¾ c. tomato paste (1 small can)
3 c. tomato sauce, puree, or juice
1 gr. pepper, chopped
2-3 Tbsp chopped celery leaves
1 Tbsp sugar
½ tea. salt
1 tea. ground cumin
¼ tea. cayenne pepper or crushed chilies. (more to taste)
Combine everything in a saucepan and bring to a boil. Simmer 20-30 minutes.
Mdardra (Lentils with Rice)
(Lebanese Cuisine by Madelain Farah)
1 cup uncooked lentils
4 cups water
2 large onions, julienned
1/2 cup oil
1 cup uncooked rice (or burghul)
1Tbsp salt
Rinse lentils and add to water. Bring to boil and cook over medium heat for 15 minutes.
Saute the onions until golden brown. Remove from the pan and rinse the frying pan with 2 tablespoons of lentil water. Add this residue, rice (or burghul), and salt to the lentils. Cook for 20-25 minutes until done or until the mixture is fluffy.
Place on a serving platter and cover with the friend onions. May be served hot or cold. Serves 6.
Mjadra bil-Burghul (Lentils with Crushed Wheat)
(Lebanese Cuisine by Madelain Farah)
1 cup uncooked lentils
5 cups water
1 large onion, chopped
1/2 cup olive oil
1/8 tsp pepper
2/3 tsp salt, depending on taste
1/3 cup burghul (coarse)
Rinse lentils and place in a pan with water. Cover and bring to a boil; continue boiling for 15 minutes on medium heat. Saute chopped onions in oil. Add onions and residue, seasonings, and burghul to the lentils. Cover and cook for an additional 25 minutes, stirring occasionally.
Serve in a bowl or a platter. It may be eaten hot or cold. Serves 6-8 as an accompaniment or 4-6 as a main dish.
Kusherie
(Andrea - from the More for Less Cookbook. Slightly adapted)
This recipe makes great leftovers. We always need to make extra onions to go with it. Serve with plain yogurt as a garnish.
This recipe calls for red Egyptian lentils. If you want to use American brown lentils, you should cook the lentils 10-15 minutes in 3 c water with 1 tsp salt. Then add the rice with another cup of water and cook another 20 minutes.
I. The lentils and rice
2 Tbsp oil
1 ¼ c. red lentils
1 ½ c. rice (jasmine rice is good)
4 c. water or stock
1 tea. salt
dash of pepper
Saute the rice and lentils in the oil. Add the water and salt and bring to a boil. Cover tightly and cook slowly without stirring. It is done when both the lentils and the rice are tender and there is no more water in the pot. It needs to cook about 20 minutes. When done, cover the pot with a towel and then the lid and let stand.
II. The tomato sauce
¾ c. tomato paste (1 small can)
3 c. tomato sauce, puree, or juice
1 gr. pepper, chopped
2-3 Tbsp chopped celery leaves
1 Tbsp sugar
½ tea. salt
1 tea. ground cumin
¼ tea. cayenne pepper or crushed chilies. (more to taste)
Combine everything in a saucepan and bring to a boil. Simmer 20-30 minutes.
III. The caramelized onions
2 Tbsp oil
3 onions, sliced
4 cloves garlic, minced
Saute the onions and garlic in the oil until deep brown. Stir often at first and nearly the entire time at the end.
Mix the sauce and rice together. Serve with the onions and yogurt as a garnish.